- Yield: 6 servings
Summer Trifle with Brown Butter Pound Cake, Brandy Peaches, Maine Blueberry Lemon Curd and Italian Meringue
Recipe courtesy of David Daddezio, Executive Chef, Vicmead Hunt Club/Bidermann Golf Course (Wilmington, Del.)
Ingredients
- Ingredients for the Brown Butter Pound Cake:
- gluten-free flour - 2 cups
- baking powder - 1 1/2 tsp.
- fine kosher salt - 1/3 tsp.
- baking soda - 1/2 tsp.
- unsalted room temperature butter - 1/4 lb. + 1 tsp.
- granulated sugar - 1 cup
- vanilla extract - 1 tsp.
- almond extract - 1/8 tsp.
- eggs - 2 ea., large, room-temperature
- sour cream - 1 cup
- Ingredients for the Maine Blueberry Lemon Curd:
- Maine blueberries - 1 1/2 cups
- lemons - 3 ea.
- sugar - 1 1/2 cups
- unsalted butter - 1/4 lb., room temperature
- eggs - 4 ea., extra-large
- lemon juice - 1/2 cup (3 to 4 lemons)
- kosher salt - 1/8 tsp.
- Ingredients for the Italian Meringue:
- sugar - 1 cup
- water - 1/2 cup
- egg whites - 4 ea., room-temperature
- cream of tartar - 1/2 tsp.
- Ingredients for Assembly:
- brown butter - 2 Tbsps., strained
- fig jam - 10 ozs.
Instructions
Procedure for the Brown Butter Pound Cake:
- Preheat oven to 350°F, low fan.
- Using 1 tsp. room-temperature butter, coat 1 1/2 lb. loaf pan, then coat with 1/4 cup gluten-free flour.
- Sift together remaining flour, baking powder, baking soda and salt in a large bowl.
- In a mixer, beat together 1/4 lb. of remaining room-temperature butter with sugar on medium speed until pale and fluffy (about 4 minutes).
- Reduce speed to low and add eggs one at a time until well-blended.
- Add almond and vanilla extracts.
- Add half the flour mixture slowly until just incorporated. Add sour cream and remaining flour mixture.
- Evenly spread batter in pan and bake 40 minutes or until a toothpick comes out dry. Rotate pan 180 degrees halfway through baking.
Procedure for the Maine Blueberry Lemon Curd:
- Using a micro plane, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
- Cream the butter and beat in the lemon zest sugar. With the mixer on low speed, add the eggs one at a time.
- Add the lemon juice and salt. Mix until combined.
- Pour the mixture into a 2-quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170º F., or just below simmer. Remove from the heat and chill over ice bath.
- Fold in Maine blueberries.
Procedure for the Italian Meringue:
- In a small saucepan, combine sugar and water. Heat over high heat, brushing down sides of pot as necessary with a pastry brush dipped in water. Cook until sugar syrup registers 240°F. on an instant-read or candy thermometer.
- Meanwhile, combine egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment.
- Set mixer to medium speed and mix until soft peaks form (about 2 minutes).
- With the mixer running, carefully and slowly drizzle in hot sugar syrup. Increase speed to high and whip until desired stiffness is achieved.
To Assemble:
- Slice pound cake into 1”-thick slices. Pan-fry in brown butter, just to color. Set on paper towels.
- Layer blueberry curd, brown butter pound cake, reserved peach and apricot brandy, fig jam, cooked peaches and piped Italian meringue in serving dish.
- Toast meringue with torch and serve.
